1) Grate the potatoes. (You can peel them first or not, up to you) If you aren't using Russett, you should be.

2) pour a little salt on them, and mix it around. The salt will flavor the potatoes and also make them "sweat" out their water. This is very important. But don't over-salt, you'll find out the first time you cook how much is oversalting.. Let them stand for about 5 minutes. you'll see water coming out.

3a) Some will just squeeze the water out with their hands, or with a muslin cloth.

OR (What I do)

3b) I always rinse the potatoes under cold water first, then dry them on a paper towel. As this is a nerd forum, I get to explain why without people bitching at me. The reason I recommend rinsing is that there are excess potato starch on the outside of the potatoes, so when you try to cook them, they will brown on the outside before the insides have had a chance to cook. So when you rinse, the starch content on the outside is less than on the inside. So I personally think it critical to rinse the excess salt off, and the excess starch off... Then I dry it on a paper towel, doesn't have to be too dry, but not soaking wet.

4) Depends on "how together" you want your hashbrowns. If you need them to be totally tight and packed... then you have several choices, one of which is mixing a little corn starch water into it, and then smashing it into a ball before smashing it on your CAST IRON SKILLET. You are cooking with cast iron for this aren't you?? If not.. why bother? If you are ok with slightly loose, then just take some grated potatoes, squeeze it into a ball (tightly) and then smash it on your oiled pan.

5) What kind of lubricant are you using? I have switched to ghee (Clarified Butter) for almost everything now, the high flash point makes for easy cooking and super non-sticking, and very very good flavor! Make sure the heat is not too too high, or else you'll char them before they are done. If possible, try to flip them only ONCE. don't flip until they are brown on the underside.. or else they will fall apart.

I solved all of my hash browns problems by switching to Yukon Gold potatoes. I haven't used a Russet in years, for anything. I can grate a golden potato right into the hot oil and get good hash browns. They are far less starchy, more nutritious, thinner skinned, and better tasting in my opinion.